Shakshuka-Spiced Lentil & Cottage Cheese Breakfast Bowl

This breakfast bowl takes the bold, smoky-spiced flavors of classic shakshuka and turns them into a fast, protein-packed morning meal. Red lentils cook down in just minutes into a thick, saucy base of tomatoes, bell pepper, garlic and warm spices like cumin, paprika and a touch of chili, so you get all the comfort of a slow-simmered stew without the wait. A gentle poach of a single egg right in the sauce adds a silky, runny yolk that mingles into the spiced lentils, while a cool dollop of cottage cheese on top balances the heat and brings extra protein to the bowl. It's a small but mighty plate: naturally gluten-free, full of fiber from the lentils and vegetables, and built to be satisfying without being heavy or greasy. The sauce comes together in one pan with pantry staples, making this an easy weekday option that still feels like a flavorful, restaurant-worthy start to the day. Fresh herbs and a squeeze of lemon at the end brighten everything up, so you finish with a bowl that's vibrant, warming and genuinely filling in a modest portion.

Ingredients

• 1 tspolive oil
• 0.5 cupred bell pepper, diced
• 1 clovegarlic, minced
• 0.5 tspground cumin
• 0.5 tspsmoked paprika
• 0.25 tspChili flakes, adjust to taste
• 1 tbsptomato paste
• 0.75 cupdiced tomatoes, canned, check label for gluten-free certification
• 0.33 cupdried red lentils, rinsed
• 0.5 cupwater or vegetable broth, use gluten-free certified broth
• to tastesalt
• 1 largeegg
• 0.33 cupcottage cheese
• 1 tbspfresh parsley or cilantro, chopped, for garnish
• 1 wedgelemon wedge

Method

1. Dice the bell pepper and mince the garlic.
2. Heat olive oil in a small skillet over medium heat. Add the bell pepper and sauté for 2-3 minutes until just softening.
3. Add the garlic, cumin, smoked paprika and chili flakes. Stir for 30 seconds until fragrant.
4. Stir in the tomato paste, diced tomatoes, rinsed lentils, water or broth and a pinch of salt. Bring to a simmer.
5. Cover and simmer, stirring occasionally, until the lentils are tender and the sauce has thickened. 8:00
6. Make a small well in the center of the lentil sauce and crack in the egg. Cover and cook until the white is set but the yolk is still runny. 4:00
7. Spoon the lentils and egg into a serving bowl. Top with a dollop of cottage cheese and scatter over the fresh herbs.
8. Squeeze fresh lemon juice over the top just before serving.